Ingredients
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1 cup panko breadcrumbs
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1 tablespoon melted butter
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3 tablespoons butter
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3 tablespoons flour
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1 1/2 cups milk
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1 cup sour cream
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6 ounces shredded english sharp cheddar cheese
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3 ounces crumbled blue cheese
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1/4 cup prepared pesto sauce
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1/4 cup diced sun-dried tomato
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4 cups cooked brown rice
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2 lbs boneless skinless chicken breasts, cut in to chunks or 3 chicken breasts
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freshly grated romano cheese or parmesan cheese
Instructions
- Preheat oven to 350.
- Toss Panko crumbs in the one tablespoon of melted butter, Set aside.
- In large saucepan, melt 3 tablespoons butter over medium-high heat. Add Flour and whisk together until it starts to turn golden brown. Add milk and then sour cream.
- A little at a time, add shredded cheddar, making sure it gets completely incorporated. Add blue cheese, again making sure it gets stirred in and melted completely.
- Remove from heat and stir in Pesto, followed by remaining ingredients(except for bread crumbs and Romano cheese).
- Pour in to buttered Casserole dish. Top with Romano cheese and bread crumbs. Bake for 30 minutes, or until golden brown on top.